Manufacture of Biquara (<i>Haemulon Plumierii</i>- Lacepède, 1801) Fishburger with Addition of Wheat Bran

Raúl, Lito Jorge; Araújo, Isabelly Barbosa de; Barbosa, Raphael Cordeiro; Maciel, Maria Inês Sucupira; Shinohara, Neide Kazue Sakugawa; Filho, Paulo Roberto Campagnoli de Oliveira

doi:10.1080/10498850.2018.1461159

Cited by 15 publications

(19 citation statements)

References 24 publications

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“…Throughout storage, despite the fluctuations observed in water activity (p < .05), differences were not expected as the product was vacuumpacked. Similar Aw was found in other fish products, for example, 0.97 for a fish burger of biquara (Haemulon plumierii) (Raúl et al, 2018), and for smoked sausage of Nile tilapia (Oreochromis niloticus) (Oliveira Filho et al, 2017). As observed in saramunete sausage and other fish products, the water activity was within the optimum range for the development of deteriorating and pathogenic microorganisms, therefore nitrate must be used and refrigeration is required to increase the shelf life of the product (Araújo et al, 2020).…”

Section: Water Activitysupporting

confidence: 66%

Influence of ultrasound on the microbiological and physicochemical stability of saramunete ( Pseudupeneus maculatus ) sausages

Macedo

Andrade

Shinohara

et al. 2021

J. Food Process. Preserv.

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The objective of this study was to investigate the stability of saramunete sausages submitted to different post-packaging procedures [heat treatment-HT (80°C/10 min); ultrasound-US (37 kHz/10 min); the combination of heat treatment and ultrasound-HT+US (80°C & 37 kHz/10 min); and control-C (no treatment)].The combination HT+US at day 1 provided lower water activity (0.974 ± 0.002), pH (6.79 ± 0.03), and non-protein nitrogen (NPN-440.14 ± 4.86 mg/100 g) compared to the other treatments. During storage at 6.0 ± 1.0°C, HT+US provided better stability with lower rates of lipid oxidation, a shorter time for NPN stabilization, and a longer time for the accumulation of TVB-N. On the 22nd storage day, counts of ~4 log CFU psychrotrophic microorganisms were found and kept up to end of storage. Therefore, shelf life of up to 22 days is recommended for vacuum-packed saramunete sausage submitted to HT+US during refrigerated storage. Practical applicationsFish consumption in Brazil is low compared to the recommended by the Food and Agriculture Organization. To increase consumption, it is necessary to use species of commercial interest, such as saramunete, to produce high added value products such as sausages (easier to prepare at home and longer shelf life). The use of combined processing steps employing emerging conservation techniques such as ultrasound may warrant the quality and increase the stability of saramunete sausages. It was observed that the use of ultrasound combined with heat treatment, after vacuum packing, warranted quality and increased the shelf life of the sausages. Ultrasound is a cost-effective and easy-to-apply technique that can be implemented at pilot and industrial scales. How to cite this article: Macedo IME, Andrade HA, Shinohara NKS, Maciel MIS, Glória MBA, Oliveira Filho PRC. Influence of ultrasound on the microbiological and physicochemical stability of saramunete (Pseudupeneus maculatus) sausages. J

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Section: Water Activitysupporting

confidence: 66%

Influence of ultrasound on the microbiological and physicochemical stability of saramunete ( Pseudupeneus maculatus ) sausages

Macedo

Andrade

Shinohara

et al. 2021

J. Food Process. Preserv.

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“…The moisture content of salmon burgers was lower than those reported by other authors for a fish burger (Fay, Sá Vieira, Silva, Veloso, & Oliveira Filho, ; Khemakhem et al, ). These differences in the moisture content between fish burgers may be due to the proximate composition of the various types of fish and nonmeat ingredients contained in the formulations (Raúl et al, ). However, the ratio of water and protein remains constant, approximately 3:1, in all formulations (2.8–3.2 to 1), which is crucial to compare the texture of the samples between treatments (Selani et al, ).…”

Section: Resultsmentioning

confidence: 99%

Effects of grape pomace flour on quality parameters of salmon burger

Cilli

Contini

Sinnecker

et al. 2019

J Food Process Preserv

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By‐products from the juice industry contain a large proportion of high‐value compounds, such as polyphenols, that can be applied as natural antioxidants in foods. The effects of grape pomace flour (GPF) were assessed on oxidative stability, physicochemical, and sensory characteristics of frozen salmon burgers. Two batches of burgers were formulated with 1% and 2% GPF. For comparison purposes, a negative control (0% GPF) and a burger added with 0.01% BHT were formulated. The incorporation of GPF into salmon burger altered the color and appearance, but did not affect the odor. TBARS was significantly inhibited by the incorporation of GPF, in which BHT showed the highest inhibitory effect. Additionally, the GPF showed no cytotoxicity in relation to mouse fibroblast cells. These results suggest that GPF is one potential inhibitor of secondary lipid oxidation compounds in salmon burgers, thus indicating that it can be applied in food applications to replace synthetic antioxidants. Practical applications By‐products from grape juice processing contain high levels of polyphenols and dietary fibers that are discarded without taking advantage of the bioactive. The use of grape pomace flour as a natural antioxidant for the development of new products represents an alternative for the fish industries to meet consumers’ expectations for healthier foods.

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“…Pela análise sensorial (escala hedônica de 9 pontos), obteve o índice 8,07 na aceitação global, equivalente a afirmação "gostei muito". Raúl et al (2018) verificaram a aceitabilidade de fishburguer de biquara (Haemulon plumierii) contendo os espessantes farinha de trigo (em diferentes concentrações -0, 1, 2 e 3% -em cada formulação) e amido de milho (1% nas quatro formulações). Percebeu-se aumento da aceitação conforme a concentração de farinha de trigo aumentava, fato atribuído à concomitante diminuição do cheiro de peixe do produto, alcançando o índice de 6,61 (tendência para a afirmação "gostei moderadamente"; escala hedônica de 9 pontos).…”

Section: Formulação Do Fishburguer * Atributos Sensoriais Análise Global Do Produto* Corunclassified

Efeito de farinhas espessantes na aceitabilidade do fishburguer de aruanã branco (Osteoglossum bicirrhosum)

Atayde

Amorim²,

Beleza³

et al. 2021

Científica

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ResumoConsiderando a crescente demanda de produtos com elevado valor nutricional e de rápido e fácil preparo, mais o atendimento de consumidores sensíveis ao glúten, essa pesquisa teve como objetivo elaborar e analisar sensorialmente o fishburguer de aruanã branco com diferentes farinhas espessantes, além de avaliar o rendimento do filé. Para a obtenção das formulações, os filés foram triturados e misturados aos demais ingredientes até obtenção de uma massa homogênea. Esta foi repartida em três porções iguais, cada uma acrescida de diferentes farinhas (arroz, milho ou trigo) para espessamento (constituindo três formulações). Porções de 80 g de cada formulação foram moldadas em formato circular, entre sacos plásticos, obtendo-se os fishburgueres, que foram submetidos ao congelamento para posterior utilização. Para a análise sensorial, os fishburgueres foram fritos em óleo quente (180 °C) por cerca de 2 minutos de cada lado e servidos ainda mornos para os julgadores que, no teste de aceitação aplicado (escala hedônica de 5 pontos), avaliaram os seguintes atributos: cor, odor, sabor e textura. Nessa análise, foram utilizados 70 julgadores não treinados, habituados ao consumo de pescado. O rendimento de filé foi de 35,7±2%. Não houve diferença estatisticamente significativa quanto à aceitação dos atributos e formulações, obtendo médias próximas a 4,0 (gostei), independentemente dos agentes espessantes. A aceitabilidade (72,85%) do fishburguer de aruanã utilizando a farinha de milho como agente espessante demonstrou que essa é uma alternativa atrativa e capaz de favorecer o consumo desse produto por indivíduos sensíveis ao glúten, além de agregar valor e ampliar o mercado consumidor dessa espécie.

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Manufacture of Biquara (Haemulon Plumierii- Lacepède, 1801) Fishburger with Addition of Wheat Bran

Cited by 15 publications

References 24 publications

Influence of ultrasound on the microbiological and physicochemical stability of saramunete ( Pseudupeneus maculatus ) sausages

Influence of ultrasound on the microbiological and physicochemical stability of saramunete ( Pseudupeneus maculatus ) sausages

Effects of grape pomace flour on quality parameters of salmon burger

Efeito de farinhas espessantes na aceitabilidade do fishburguer de aruanã branco (Osteoglossum bicirrhosum)

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